The duties of the hotel floor minister

Responsibilities of the floor minister

I. Duties and powers

1. Responsible for the manager and supervisor. Responsible for employee attendance and performance appraisal. Have the right to praise or criticize, reward or punish employees according to their performance.

2. Have the right to arrange the work of subordinates according to daily work and reception tasks.

3. Have the right to deal with problems in work and complaints from guests, and report to the supervisor and manager in time if they cannot be handled.

Second, the business needs

1. Be able to master the service rules of banquets, receptions and ordering dishes.

2. Assist supervisors and managers in the design, layout and safety of various banquets, tea parties and exhibitions.

3. Be familiar with and master the dishes, varieties and prices of this restaurant; Familiar with and master the variety, origin, degree, characteristics and sales price of alcohol and beverage.

4. Strong organizational skills, able to lead subordinates to do a good job in reception services and satisfy guests.

5. Study hard the catering business, management knowledge, service knowledge and Mandarin, and constantly improve the professional level and working ability.

Third, the work content

1. Pay attention to the attendance of subordinates, check whether the gfd of employees meets the requirements, and supervise the correction of those who do not meet the requirements.

2. Prepare before meals.

Understand the guest's order on that day, and understand the guest's living habits and requirements.

Assign the work of subordinates according to the tasks and requirements of the day.

Call all subordinates before meals to explain the ordering situation, guest requirements and special precautions in the local market.

Check whether the staff's pre-meal preparation is perfect; Whether condiments and ingredients are ready; Whether the layout of the restaurant is unified, and whether the pantry, chairs, work cabinets, bar, dining cabinets, doors and windows, lighting, etc. are complete. Whether it is bright and clean, and whether the dining table layout is neat and beautiful; Do not meet the conditions, as soon as possible.

3. Work after the market opens.

When eating, the minister should stand in a certain position and observe carefully, and flexibly command the waiter to serve the guests.

For important banquets and guests, the minister should personally receive and serve them.

We should pay attention to mediation and properly handle the contradictions between guests and between guests and waiters, but we are not allowed to intervene in the contradictions and quarrels between guests. If it can't be handled, report to the manager in time.

After the guests have finished eating, they should urge the waiter at the dining table or personally summarize the menu and wine list for the guests to check out, so as to prevent the bills from leaving and missing.

Pay attention to the performance appraisal of subordinates, the quality of registration service and the efficiency when opening the market, and make comments before and after meals.

4. Work after closing time.

Tableware collection: after receiving the meal, urge the service staff on the dining table to clean the tableware on the table quickly and concentrate it in the preparation room and send it to the aunt in the dishwashing room for cleaning and disinfection.

Table cloth: put away the tableware. After removing the dirty tablecloth, replace it with a clean tablecloth, and put the tablecloth according to the table layout specification to restore the restaurant to good condition.

Cleaning the restaurant: after doing the above work, do a good job in the hygiene of the restaurant and keep it clean and beautiful.

After the subordinates finish the above work, they should conduct a comprehensive inspection, and employees are not allowed to leave their jobs until they pass the inspection.

Work in the duty meeting, that is, guest feedback, problems in the banquet, important banquets and guest dining, guest complaints, etc. Do a good job log and report to the manager.